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<\/figure><\/li><\/ul>\n\n\n\nThe brothers cite the combined efforts of Patsy D and Gerry Hurt as the force behind their traditional, pit barbecue.
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\u201cBetween [Hurt] and Patsy,\u201d Jacob Proffitt said, \u201cit\u2019s kind of neat because, you know, both of them are open to whatever the best is. So they kind of go back and forth and work together and created a menu.\u201d
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Patsy D, though, is the driving force behind the food, having created her own rubs and sauce, which she will use at Bricks.
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Her first foray into barbecue came when she bought a barbecue grill, handbuilt on a trailer by her brother. As a favor to him, she bought the grill, agreeing to allow family to use it whenever they needed.
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\u201cIt took me about seven years to learn it, learn the grill, and now it\u2019s what I love to do,\u201d Patsy D said.
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A long-time friend of the Proffitt family, Patsy D entered the world of professional barbeque after asking the brothers if she could go to work for them. Now, after decades working at restaurants such as Meridy\u2019s in Russell, she has achieved her dream of owning her own.
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Patsy D explained that, besides creating recipes and sampling new dishes for Bricks, her partnership with the Proffitts is her favorite part of the restaurant.
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\u201cRussell is home and I look forward to being here in Hays and serving the best barbeque we can do,\u201d she said. \u201cI look forward to getting my barbeque sauce up and out, [for] people to try it. I\u2019ve got new things coming with that, and I look forward to serving Hays.\u201d
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The Proffitt brothers, too, look forward to serving Hays. Their excitement stems from sharing a menu completely different from any of their other restaurants.
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\u201cWhat we try to do is we always try to have a unique menu. You know, we own Tiger Burger, so we\u2019re not going to do burgers. So we always try to do something that\u2019s not in town, that\u2019s not offered,\u201d David Proffitt said.
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This unique menu is entirely homemade, from the potato salad to the coleslaw, and the brisket and pork butts are smoked for a minimum of 15 hours. And guests can enjoy it all in the atmosphere of the historic building.
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\u201cWe believe that interstate stuff is literally for travelers,\u201d David Proffitt said, \u201cbut the people who go to school in Hays or live in Hays, downtown is what belongs to them. So we\u2019ve always loved to take the old buildings downtown and redo them and make the old history part of the new future.\u201d
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Though the restaurant will not open for another month, the Proffitts and Patsy D are welcoming guests to Bricks from 4-8 p.m.on Dec. 16.
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That evening, they are hosting a fundraiser for the family of a local girl who is suffering from a heart condition. For $20, guests can enjoy a first taste of Bricks\u2019 barbecue and rest knowing that all of the proceeds will go to the family.
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